| 13 | 50 | 319 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 4 |
| 2 tbsp | Coconut oil |
| 1 medium | White onion (diced ) |
| 1 tbsp minced | Ginger root |
| 2 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 3 medium | Carrots (sliced ) |
| 2 medium stalk(s) | Celery (diced ) |
| 1 cup | Red lentils, raw (soaked overnight, drained and rinsed ) |
| 1 1/2 cup | Bone broth, Organic (chicken bone broth ) |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 1 pinch | Sea Salt |
| 1/4 tsp | Black pepper |
| 1/2 tbsp | Cilantro (coriander) |
Sauté the onion in oil at medium high heat until translucent, about 8 minutes. Add ginger
and spices. Sauté with onions for 1 minute or until they start to stick to the pan. Add carrot
and celery and sauté for 2 to 3 minutes, stirring frequently.
Add the broth and rinsed lentils. Bring to a boil and then reduce heat to low-medium heat and cover. Cook until lentils are completely cooked, about 30 minutes.
Add coconut milk and salt. Puree if desired. Garnish with cilantro.
| Meat Alternative | 0.9 |
| Vegetables | 2.8 |
